ОО

Ольга Олексіївна Гринченко

Kharkiv State University of Food Technology and Trade

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АБ

Андрій Богданович Горальчук

Kharkiv State University of Food Technology and Trade

МО

Марина Олександрівна Янчева

Kharkiv State University of Food Technology and Trade

ТС

Тетяна Сергіївна Желєва

Kharkiv State University of Food Technology and Trade

ОП

Ольга Павлівна Неклеса

Kharkiv State University of Food Technology and Trade

ОВ

Олег Володимирович Котляр

Kharkiv State University of Food Technology and Trade

ПП

Павло Петрович Пивоваров

Kharkiv State University of Food Technology and Trade

ОБ

Олена Борисівна Дроменко

Kharkiv State University of Food Technology and Trade

ОЮ

Ольга Юріївна Рябець

Kharkiv State University of Food Technology and Trade

СБ

Світлана Борисівна Омельченко

Kharkiv State University of Food Technology and Trade

ОK

Оleg Kotlyar

Heinz Maier-Leibnitz Zentrum

Cooperative Institutions

Kharkiv State University of Food Technology and Trade

University of Food Technologies

Almaty Technological University

Sumy National Agrarian University

Kazakh National Medical University

National Guard Military Academy of Ukraine

State University of Trade and Economics

Russian Academy of Sciences

Siberian Branch of the Russian Academy of Sciences

National Academy of Sciences of Ukraine

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Вплив технологічних чинників на структурно-механічні та технологічні властивості напівфабрикатів із сиру кисломолочного

Дар’я Олександрівна Тютюкова Петро Пивоваров Ольга Олексіївна Гринченко Наталія Геннадіївна Гринченко Raisa Plotnikova

Гринченко, Н. Г. Вплив технологічних чинників на структурно-механічні та технологічні властивості напівфабрикатів із сиру кисломолочного / Н. Г. Гринченко, П. П. Пивоваров, О. О. Гринченко, Д. О. Тютюкова, Р. В. Плотнікова // Технічні науки та технології. – 2018. – № 2 (12). – С. 204-215.

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The study of functional-technological properties of encapsulated vegetable oils

Eastern-European Journal of Enterprise Technologies (2015)

Євгенія Олександрівна Коротаєва Ольга Павлівна Неклеса Ольга Олексіївна Гринченко Павло Петрович Пивоваров

Functional-technological properties of encapsulated vegetable oils expand the probability of using the product as a semi-finished product of a high degree of readiness in technologies of culinary products such as leafy vegetable salads, different in pH, sales temperature.Implementation of elastoplastic properties of the product shell ensures the integrity (if necessary) of capsules during mechanical mixing; adhesive properties of the capsule shell provide intactness of the internal oil and fat component, which is effectively practiced in the technologies of extended shelf-life foods.Using sodium alginate and realizing its chemical potential in the technology provides thermostable properties of the shell of encapsulated oil and fat product, which expands the range of new types of fats and culinary products with improved consumer properties and extended shelf life.

Sodium alginate

Leafy vegetables

10.15587/1729-4061.2015.56198

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STUDY OF CONSTRUCTIVE PROVISION OF THE CAPSULE FORMATION PROCESS OF THE "OIL AND FAT RAW MATERIALS - IONOTROPIC SHELL-MAKER" SYSTEM

EUREKA Physics and Engineering (2017)

Ольга Павлівна Неклеса Yvgennia Yarantseva Yevgen Pyvovarov Ольга Олексіївна Гринченко

The effectiveness of fundamental and applied research is realized in the field of technological and hardware solutions, it allows creating a new generation of food products whose quality indicators go beyond those typical of the traditional assortment. This to a certain extent applies to the fat and oil industry. An important scientific and at the same time practical result is the proposal to consider the encapsulation process not only from the technological point of view. This requires a scientific approach both in the choice of the components of the food system, and in the realization of their properties under the prevailing conditions. From a practical point of view, this determines the given technical and constructive solutions. To date, there is no theory and practice of extrusion of two fluids through the "air" technological medium, one of which is flowable oil content, and the other is a solution of the ionotropic polysaccharide. There are no scientific and technical principles for the formation of the physical form of the capsule, as well as industrial devices for their production. Food technologies with the use of fat-and-oil raw materials encapsulated are not revealed, and information on the effect of a new food form of fat-and-oil raw materials on the formation of product quality indicators in the technological flow and during storage is not generalized. To obtain a controlled technological process for the production of fat-and-oil encapsulated raw material, it is important to provide laminar flow of ionotropic shell-maker and fat-and-oil raw materials along the product line of the encapsulation device. This is possible under the condition of special constructive maintenance of the process of capsule formation of the "fat-and-oil raw materials - ionotropic shell-maker" system. This served as the basis for determining the physical parameters of the formation of a thermostable capsule. It is proved that the formation of a final capsule with internal contents of fat-and-oil raw material is possible under the condition of an individual design of an extrusion head and a capsulation device that ensure the circumferential rotation of the capsule in the laminar flow of the receiving medium. This allows to form capsules with given organoleptic, commodity, technological properties and the like.

10.21303/2461-4262.2017.00508

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Технологія продукції закладів ресторанного господарства. Новітні технології. Технології в ресторанному бізнесі. Метод. вказ. з організації самост. роб. та викон. контрольних робіт

Харків: ХДУХТ eBooks (2011)

Людмила Миколаївна Крайнюк Ольга Олексіївна Гринченко Марина Колеснікова Світлана Леонідівна Юрченко Тетяна Віталіївна Бреславець

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Developing a model of the foam emulsion system and confirming the role of the yield stress shear of interfacial adsorption layers to provide its formation and stability

Eastern-European Journal of Enterprise Technologies (2016)

Андрій Богданович Горальчук Svetlana Omel’chenko Оleg Kotlyar Ольга Олексіївна Гринченко Valeriy Mikhaylov

The model of the formation of the foam emulsion by the emulsion whipping was developed. It was experimentally proved that the yield stress shear of interfacial adsorption layers can be used as a criterion for evaluating the stability of foams, emulsions and foam-emulsion systems. It was found that the introduction of DATEM to the reconstituted skimmed milk increases the yield stress shear of interfacial adsorption layers and stability of foams and emulsions. The introduction of lecithin's or DATEM reduces the yield stress shear of interfacial adsorption layers and stability of foams and emulsions accordingly. Simultaneous use of milk proteins, LACTEM, lecithin's and DATEM provides 1.3 times higher yield stress shear of interfacial adsorption layers at the water-air interface than at the water-oil interface, which is a thermodynamic condition for the formation of the foam emulsion by the emulsion whipping. It was proved that homogenization of the emulsion based on cocoa butter, milk proteins and surfactants provides destabilization of the emulsion and creates conditions for the flotation of destabilized fat particles.The results allow justifying the parameters of the technology of the whipped semi-finished product based on cocoa butter, which is the emulsion whipping of which provides the foaming capacity of 450±22 %, the mechanical strength of the foam emulsion of 3200±160 Pa. It was confirmed that the whipping process can be divided into three stages: foaming, emulsion destabilization and adhesion of fat particles to air bubbles, providing high mechanical strength of the foam emulsion.

Homogenization

Foaming agent

10.15587/1729-4061.2016.69384

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Аналіз технологій продукції з сиру кисломолочного як передумова iнноваційного задуму нової продукції

Дар’я Олександрівна Тютюкова Наталія Геннадіївна Гринченко Павло Петрович Пивоваров Ольга Олексіївна Гринченко

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Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise

Anastasiia Sachko O. V. Sema Ольга Олексіївна Гринченко Sergey Gubsky

Global trends of promoting a healthy lifestyle through a balanced diet and reducing the consumption of animal products and high-fat-content foods have contributed to the creation of new mayonnaise-like products. The aim of the study was to develop a technology for low-fat mayonnaise containing 30% sunflower oil. Canned white bean aquafaba was used as a plant-based emulsifier to create an egg-free sauce. To maintain the texture and rheological properties of the food emulsion, a water-soluble polymer such as carboxymethylcellulose was used as a thickener and a pectin–xanthan mixture was used as a gelling agent. The ratio of the main ingredients of the emulsion emulsifier/stabilizer/thickener was 3:0.7:0.3 (%). The prepared emulsion-like sauce was characterized by high sedimentation stability at the level of 98%, as well as acidity equal to 0.691 g of acetic acid equivalent per 100 g sample and pH = 3.66. The volume droplet size distribution had a mean particle size of 8.4 μm and a SPAN factor of 1.7 µm, indicating typical values for these parameters of a well-homogenized mayonnaise-like emulsion. Rheological studies made it possible to classify the samples as viscoelastic systems with a pseudoplastic flow pattern and a sufficiently high yield shear stress value equal to 132 Pa as a quantitative parameter confirming the stability of the microstructure over time. Sensory analysis confirmed high scores for consistency, taste and smell of the end-product.

Creaming

Shear thinning

Apparent viscosity

Sunflower oil

Pectin

Guar gum

10.3390/asec2023-16291

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Наукові основи використання сухих сумішей кріостабілізуючої дії в технологіях напівфабрикатів м'ясних заморожених. Монографія

Харків: ХДУХТ eBooks (2016)

Тетяна Сергіївна Желєва Марина Олександрівна Янчева Ольга Олексіївна Гринченко Микола Іванович Погожих